Banana-Pecan Amaranth Porridge
A hearty, whole-grain porridge using amaranth and milk (easily vegan with non-dairy milk). Top with the bananas or try your own topping with whatever seasonal fruit you have on hand.
Servings 2 filling servings
Ingredients
Amaranth
- 1 cup uncooked amaranth
- 1 ½ cups whole or non-dairy milk
- 1 ½ cups water
- Pinch of Salt if using unsalted butter
Bananas
- 3 tablespoons butter
- 2 just-ripe bananas
- 2 tablespoons muscovado or brown sugar
- Pinch of Salt
Topping
- Cinnamon for topping
- Cream for topping
- ¼ cup pecan pieces toasted
Instructions
- Heat a pot over medium-low heat. Add the amaranth and toast for about a minute. Any longer and you risk the amaranth starting to pop (a fun activity but not what we’re going for in this recipe).
- Add in the milk, water, and salt. Bring to a boil and let simmer for about 25 minutes or more, stirring occasionally. It will look like the porridge isn’t thickening but it will happen quick towards the end.
- While the porridge is cooking, melt the butter in a small skillet over medium-low. Cut the banana into ¼” to 1/2 “ thick slices and place in the pan with the melted butter. Cook for a minute or so. Add in the sugar and a pinch of salt. Continue to cook until the sugar begins to caramelize the bananas, about 2 minutes or so. You want the bananas to cook just long enough to be soft but not lose their shape.
- Once the porridge and bananas are done, assemble the bowls. Divide the amaranth into two bowls and top with bananas, a sprinkle of cinnamon, cream, and a sprinkle of toasted pecans.
Notes
NOTES
- I like to toast my pecans in the pan before I make the bananas. Simple add to the heated pan and shake until fragrant and starting to darken slightly. Remove from the pan and return to heat for the bananas.
- A little amaranth goes a long way. The serving size for amaranth is ¼ cup dry but I tend to eat a sizable breakfast.
- The old recipe called for soaking and while there are schools of thought that this is a must for every grain, legume, nut, and seed. I prefer the flavor of amaranth that has been toasted (which isn’t really feasible unless you soak, dry, then toast- a process I’ve yet to master timing for).